Quick springtime pasta

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1. Heat the olive oil in a large saucepan. Tip in the garlic and cook for 1 min until lightly coloured. Pour in the chopped tomatoes, then stir in the basil. Bring up to the boil, then turn down the heat and leave to gently simmer for 10 mins. Meanwhile, boil the spaghetti according to pack instructions.
2. Drain the spaghetti, reserving a little of the cooking water separately, then return to the pan. Add the artichokes to the tomato sauce until heated through, then pour it over the spaghetti. Stir in a little parmesan, most of the chopped parsley and a splash of the cooking water if the sauce looks dry. Serve immediately with the remaining parmesan and parsley sprinkled over.

Healthy benefits

Artichokes are a good source of vitamin K and folate - both important for maintaining healthy blood pressure. They are naturally bitter which stimulates the flow of bile from the liver and helps with the digestion of fats.

Per serving

494 kcalories, protein 16g, carbohydrate 79g, fat 15 g, saturated fat 3g, fibre 5g, salt 1.14 g

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• toffeebanoffee

  06 December 2008

  toffeebanoffee commented on this recipe

  Not so tasty... My version is better sorry!

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Ingredients

• 1 tbsp olive oil
• 1 garlic clove , crushed
• 400g can tomatoes
• handful basil leaves , chopped
• 400g spaghetti
• 290g jar artichoke hearts , cut into bite size pieces
• handful freshly grated parmesan
• handful parsley , chopped

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Cook 15 mins

Super healthy

Counts as 1 of 5-a-day

Ingredients

• 1 tbsp olive oil
• 1 garlic clove , crushed
• 400g can tomatoes
• handful basil leaves , chopped
• 400g spaghetti
• 290g jar artichoke hearts , cut into bite size pieces
• handful freshly grated parmesan
• handful parsley , chopped

Per serving

494 kcalories, protein 16g, carbohydrate 79g, fat 15 g, saturated fat 3g, fibre 5g, salt 1.14 g

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